Rib-eye steak with chicory, blue cheese and pickled walnuts

4
30 minutes

Ingredients

Rib-eye steak

  • 4 Irish rib-eye steaks, each weighing 225g (2cm thick)
  • 2 pinches of salt
  • 2 tsp olive oil
  • 55g of butter
  • freshly ground black pepper

Pickled walnut purée

  • 130g of pickled walnuts

Salad

  • 1 chicory
  • 1 frisée lettuce
  • 75g of blue cheese, preferably Cashel Blue
  • 1 tbsp of chives, cut into 1 inch batons
  • 260g of pickled walnuts, sliced
  • walnut oil
  • salt
  • pepper

Method

1
To begin, make the walnut purée. Drain the walnuts (reserving a little pickling liquid) and place in a food processor. Blend on high, slowly adding some of the pickling liquid to form a thick, smooth purée. Pass through a fine sieve and transfer to a clean bowl
  • 130g of pickled walnuts
2
To prepare the salad leaves, cut the base from the chicory and remove any damaged leaves. Separate the leaves and trim the ends
  • 1 chicory
3
Trim the outside of the frisée lettuce and pick some nice pieces from the heart
  • 1 frisée lettuce
4
To cook the steaks, season with salt and pepper, pressing firmly into each side
  • freshly ground black pepper
  • 4 rib-eye steaks, each weighing 225g (2cm thick)
  • 2 pinches of salt
5
Place a pan over a medium heat, add the oil and butter and cook until the butter is foaming and smells nutty, but is not burnt
  • 55g of butter
  • 2 tsp olive oil
6
Increase the heat and lay the steaks in the foaming butter. Cook for 2 minutes on each side, then remove from the pan and leave to rest in a warm place
7
To serve, add the chicory, frisée, blue cheese, chives and pickled walnuts to a bowl. Season with salt and black pepper and dress with a little walnut oil
  • pepper
  • 75g of blue cheese, preferably Cashel Blue
  • 1 tbsp of chives, cut into 1 inch batons
  • 260g of pickled walnuts, sliced
  • walnut oil
  • salt
8
Add a spoonful of the picked walnut purée to each plate and place a steak on top. Dress with the salad and serve